We present a simplified take on a beverage from a new menu. Designed as a batch prepared mix that's bursting with the tastes associated with festive period, rendering it perfect for a holiday party. Save the extra citrus syrup to use in brunch beverages, desserts, or to make another batch of this cocktail.
The Bikini Cocktail
Serves 10 people
Ingredients for the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g fine sugar
Ingredients for the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Place all the components into a pan, heat until it reaches a simmer, stirring until the sugar dissolves. After that, turn off the heat allowing it to cool fully. Transfer to a sealable bottle, cap it and store in the refrigerator, it will last for up to a month.
To make Cocktail Base: Combine all the liquids into one large bottle, leave to sit for 60 minutes, then strain preferably using muslin, making it perfectly clear.
To serve: Measure 85ml from the premix to a mixing glass packed with ice, and stir gently for a minute until cold. Filter into a cold coupe glass or a similar vessel, garnish with the cranberries adding the final touch using a quick spritz of mandarin oil over the drink.
